Entree: France – French Riviera – Bouillabaisse (Classic Provençal fish and shellfish stew simmered in a saffron-tomato broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 1 leek, white and light green parts only, thinly sliced (approx. 6 oz / 170 g)
- 1 medium fennel bulb, thinly sliced (approx. 8 oz / 225 g)
- 4 cloves garlic, minced
- 1/4 tsp (0.5 g) saffron threads
- 1/2 tsp (2 g) crushed red pepper flakes or to taste
- 1/4 cup (60 ml) dry white wine or Pernod for anise note
- 14 oz (400 g) canned crushed tomatoes
- 6 cups (1.4 L) fish stock or clam broth
- 1 bay leaf
- 3 sprigs thyme
- Peel of 1 small orange, zest only
- 1.5 lb (680 g) firm white fish (mix such as cod, sea bass, or monkfish), cut into 1–2 in (2.5–5 cm) chunks
- 1 lb (450 g) mussels and clams, scrubbed and debearded
- 8 large shrimp, approx. 8 oz (225 g), peeled and deveined with tails on
- Salt and freshly ground black pepper to taste
- 1 small bunch flat-leaf parsley, chopped for garnish
- 1 baguette, sliced and toasted for serving

Rouille
- 1 slice day-old white bread, crust removed, soaked and squeezed dry (approx. 1 oz / 30 g)
- 2 cloves garlic, smashed
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) hot water
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1 large egg yolk
- 1/2 cup (120 ml) olive oil
- Salt to taste

Instructions

1. Heat olive oil and 2 tbsp (30 g) butter in a large heavy pot over medium heat. Add onion, leek, and fennel and sweat gently until translucent but not browned, about 8–10 minutes.
2. Add garlic, crushed red pepper, saffron (including soaking water), and orange peel; cook 1 minute until fragrant. Deglaze with white wine or Pernod and reduce by half.
3. Stir in crushed tomatoes, fish stock, bay leaf, and thyme. Bring to a gentle simmer, cover, and cook 20 minutes to develop flavor. Season with salt and pepper.
4. Meanwhile make the rouille: mash soaked bread, garlic, saffron with a fork in a small bowl. Whisk in egg yolk, then slowly drizzle in olive oil to emulsify into a thick paste. Season with cayenne and salt. If preferred, use a food processor to combine smoothly.
5. Strain the broth through a sieve into the pot to remove herbs and orange peel, pressing solids to extract liquid. Return broth to a gentle simmer.
6. Add firmer fish pieces first and simmer 5–6 minutes. Add shrimp and cook 2–3 minutes. Add mussels and clams, cover, and cook until they open, about 4–5 minutes; discard any that remain closed.
7. Stir in remaining 2 tbsp (30 g) butter and adjust seasoning. Remove bay leaf and thyme stems.
8. To serve, spoon broth and seafood into warmed bowls, garnish with chopped parsley, place a slice of toasted baguette topped with a dollop of rouille alongside each bowl, or spread rouille on toasted bread and float on the stew.